Adapted from Ian Knauer. Inspired by my mom.
Transform that tart crispy store-bought sauerkraut to a creamy side dish with a hint of sweetness. Serve as a side with pork or sausages. Or as a topping for burgers and sandwiches.
In a 4- to 5-quart heavy pot, cook the bacon pieces over medium-high heat until they are well-done and crispy. Remove them from the pot with a slotted spoon or spatula and set them aside. Pour off all but 2 tablespoons of the bacon fat.
Add the sliced onion to the pot with the bacon fat and sauté for about 5 minutes or until golden, stirring occasionally. Stir in the sauerkraut, apple slices, and wine. Bring to boiling. Reduce heat; simmer, covered, for about 1 hour or until sauerkraut is very tender, stirring occasionally.
Stir in the brown sugar, salt, and pepper. Add the reserved bacon bits and gently mix until well incorporated. Transfer to a serving bowl and garnish with the Sautéed Apples and fresh dill. Best when served warm.
Core and slice one Fuji apple. Melt butter in small saucepan over medium heat. Add the apple slices and sauté until just softened and lightly caramelized on the edges. Sprinkle over sauerkraut dish with the snipped fresh dill weed.
For best results, use Fuji, Gala or Red Delicious apples.